Easy Pumpkin Scones Recipe
As autumn leaves start to fall, nothing warms the heart and home more than baking up a batch of pumpkin-inspired treats. Our delightful recipe promises to deliver the perfect Easy Pumpkin Scones, seasoned with the warmth of cinnamon and nutmeg, creating an aromatic experience you won’t forget.
Growing up, my grandmother’s kitchen was always filled with the comforting scent of baked goods, especially in the fall. Every weekend, she baked these scones, and I remember how she let me shape them with love and precision. It wasn’t just about making food—it was about creating memories. Now, as I bake them with my children, I’m reminded of how these scones have become a cherished tradition in our family.
Why You’ll Love This Recipe
- Simplicity: With just a few basic ingredients, you can whip these scones up in no time.
- Flavorful: The combination of pumpkin puree and spices creates a deeply satisfying taste.
- Versatile: Perfect for breakfast, tea time, or a cozy snack.
- Moist & Tender: Unlike many scones, these are delightfully moist, thanks to the pumpkin puree.
Ingredients Notes
The star of this recipe is, of course, the pumpkin puree. Make sure to use pure pumpkin, not pumpkin pie filling, for the best results. If you can make your own pumpkin puree, even better! For the spices, fresh cinnamon and nutmeg will enhance the overall flavor profile. All-purpose flour works perfectly here, but you can substitute with gluten-free flour if necessary.
Recipe Steps
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will ensure the scones bake evenly and won’t stick.
Step 2
In a large bowl, mix together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Ensure that the spices are evenly distributed throughout the flour mixture.
Step 3
Cut in the cold butter until the mixture resembles coarse crumbs. A pastry cutter or two knives will make this process easier and quicker.
Step 4
In a separate bowl, whisk together the pumpkin puree, milk, and vanilla extract. Gradually add the wet ingredients to the dry mixture until just combined. Avoid overmixing to keep the scones tender.
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Step 5
Turn the dough onto a floured surface and gently form a circle about 1-inch thick. Cut into 8 wedges and place on the prepared baking sheet. Bake for 15-18 minutes until golden brown. Cool slightly before serving.
Storage Options
To keep your scones fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze scones individually wrapped in plastic wrap. When ready to enjoy, simply thaw and warm them up in a preheated oven at 350°F for about 10 minutes.
Variations & Substitutions
You can easily make these scones vegan by substituting the butter with coconut oil and using almond milk. Add in a handful of chocolate chips or chopped nuts for an exciting twist. For a healthier version, swap half of the all-purpose flour with whole wheat flour.
Serving Suggestions
These scones are best served warm, accompanied by a dollop of whipped cream or a spread of butter. They make an excellent addition to a fall brunch or a cozy weekend breakfast. Pair with your favorite tea or a pumpkin spice latte for the ultimate autumn experience.
Frequently Asked Questions
Can I use canned pumpkin puree? Yes, canned pumpkin puree works perfectly for this recipe. Just be sure to avoid using pumpkin pie filling, as it contains added sugar and spices that aren’t suited for baking these scones.
How can I tell when the scones are done? The scones are ready when the tops are golden brown, and a toothpick inserted in the center comes out clean. They should be firm to the touch but not too hard.
Can I make the dough ahead of time? Yes, you can prepare the dough, cut it into wedges, and freeze them on a baking sheet. Once frozen, transfer the scones to a freezer bag. Bake directly from the freezer, adding a few extra minutes to the baking time.
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Easy Pumpkin Scones Recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.5 cup granulated sugar
- 0.5 cup unsalted butter cold and diced
- 0.5 cup pumpkin puree
- 3 tablespoons milk
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Add the sugar to the dry ingredients and mix until well combined.
- Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the pumpkin puree, milk, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Transfer the dough to a floured surface and shape it into a 1-inch thick circle.
- Cut the circle into 8 equal slices and place them on the prepared baking sheet.
- Bake for 18-20 minutes, or until the scones are golden brown. Let cool slightly before serving.
Notes
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